This family recipe of mine has appeared in a couple of cookbooks and given space in our local paper.
It was called this, because my mother’s father, A.J. Tubaugh would make this soup for his family,
and she could remember the ashes from his pipe gently floating downward into the cauldron.
Throughout the years, this is the meal our family would enjoy on Christmas Eve. A tradition.
The recipe is even better if made the day before, allowing all the flavors to come together. It will thicken overnight,
but will thin out when heated. You want it to be rather thick, but if it’s too thick, you can always add a little more chicken broth.
Before serving, taste and adjust seasonings accordingly.
Leftover soup (if there is any) makes a delicious clam chowder. Just add 1 can minced clams including broth, for every cup of soup.
INGREDIENTS:
Approximately 5 lbs. red potatoes, peeled and diced.
4 C Chicken broth
1 onion, peeled, small dice
6 stalks celeery, strings off and diced
1 carrot, finely minced
6 slices bacon, diced and cooked
4 T bacon drippings
6 C Half and Half
1 stick unsalted butter (O.K.—YOU CAN BEGIN YOUR DIET TOMORROW!)
1 4 oz., jar pimientos, drained and minced
2 or 3 T fresh minced dill weed
Salt and freshly ground pepper.
1 lb. Longhorn/style cheese, grated
TECHNIQUE:
In a large pot, put the diced potatoes and broth, and cook until potatoes are just tender.
With a potato masher,partially mash the potatoes with the liquid, leaving some very small lumps, so it’s not completely smooth.
In a skillet, sweat the onions, carrots and celery in the butter until soft.
Add the bacon, pimientos and sweated vegetables to the potatoes and broth.
Stir in the half and half and season liberally with salt and pepper to taste.
Remember-anything with potatoes really needs a liberal amount of salt.
Add the dill weed, and heat through.
In warmed bowls, place a generous amount of the cheese in the bottom of each bowl.
Ladle in the potato soup and sprinkle with more dill over the top.
NOW, YOU CAN BEGIN THAT DIET!
Recent Comments